There is nothing like a bowl of fresh tomato soup to warm you up on a cool fall or winter day. With a handful of ingredients, an 8-quart pot and an immersion blender, you can quickly throw this simmering tomato soup together and enjoy it for lunch or dinner.
Why I Love this Queen of Quick Tomato Soup Recipe
Not only is this tomato soup very easy to prepare, it’s packed with extra spices and nutrients to warm your body from the inside out. In traditional Chinese medicine, Thyme is known to circulate qi ( your life force energy) and combat wind-cold symptoms. In layman’s terms that means it helps strengthen your immunity and fight off colds and flus. The balanced ingredients in this recipe incorporate yin and yang cooking principals to promote balance throughout the entire body.
The tomatoes in this recipe also help support healthy life force energy, and are a great source of fiber and antioxidants. Check out the Eastern and Western benefits of tomatoes below!
I also think roasting vegetables for soups adds a nice flavor that you can’t get when you just warm everything up together. The immersion blender makes this recipe extra simple, but you can always use a regular blender if you don’t have one. As the Queen of Quick says, use what you’ve got and work smarter, not harder!
East Meets West Healing Nutrition of Tomatoes
Chinese Nutrition
- Cooling effect on the body’s energy.
- Sweet and sour flavor.
- Help circulate qi (life force energy).
- Help strengthen yin energy (cooling, feminine, dark, inward energy associate with winter).
- Eliminate toxins.
- Clear excess heat from the body.
Western Nutrition
- 1 small, raw tomato contains about: 18 calories, 3.9g carbohydrates, 0.9g protein, 1.2g fiber and 0.2g of fat.
- Good source of Vitamin C, Potassium, Vitamin K1 and Folate.
- Contains high amount of lycopene that can benefit skin health and prevent sunburns.
- May reduce risk of cancer and heart disease.
Give this Queen of Quick Cooking tomato soup recipe a try and let me know what you think in the comments!
Queen of Quick – Roasted Tomato Soup
Equipment
- 1 immersion blender Can use regular blender
- 1 8-Quart Pot
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- Olive oil
- 1 Tbsp kosher salt
- Freshly ground pepper
- 2 cups chopped onions 2 onions
- 6-8 garlic cloves minced
- 1/4 Tsp crushed red pepper flakes
- 1 28 ounce canned plum tomatoes, with juice
- 4 cups fresh basil leaves packed (or 1 1/3 cup dried basil)
- 1 Tsp fresh thyme leaves or 1/3 Tsp powdered thyme
- 1 quart vegetable broth or stock
Instructions
- Preheat oven to 400 degrees F.
- Place cut tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and fresh ground pepper.
- Roast for 45 minutes.
- In 8 quart pot, add about 2 Tbsp olive oil and sauté onions, garlic and red pepper flakes over medium heat.
- Stir until onions begin to caramelize.
- Add the canned tomatoes, basil.
- Thyme and vegetable stock.
- Then add the oven-roasted tomatoes, including any liquid on the baking sheet.
- Bring to a boil and simmer uncovered for about 40 minutes.
- Turn stove off and let cool for about 15 minutes.
- Use immersion blender to puree soup to desired consistency.
- Add additional salt and pepper as needed.
Notes
Like this recipe? Check out my recipe for the best black bean soup!
Sources:
Chinesenutrition.org, Healthline.com
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